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EasyMain coursesmeatCC0 1.0 Universal
Authentic Mexican Tinga de Pollo (Shredded Chicken in Smoky Chipotle Tomato Sauce)
Puebla's world-famous shredded chicken stew: tender chicken simmered in a luscious, deeply smoky sauce of fire-roasted tomatoes, caramelized onions, and chipotle chilies in adobo, served atop crisp corn tostadas with crema and cotija.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
servings
4
- Poached chicken breast, shredded500 g
- Canned chipotle peppers in adobo sauce2 pc
- Ripe vine tomatoes4 pc
- White onions, thinly sliced into half-moons2 pc
- Garlic cloves3 clove
- Dried Mexican oregano1 tsp
- Vegetable oil2 tbsp
- Salt1 tsp
Preparation Steps
1
Blend fresh tomatoes, chipotle peppers with adobo sauce, garlic, Mexican oregano, and 100 ml chicken broth until smooth.
5 min timer
2
Heat oil in a skillet and cook sliced white onions for 8-10 minutes until soft, sweet, and translucent.
10 min timer
3
Pour pureed chipotle sauce into the onions and simmer for 5 minutes. Stir in shredded chicken and salt, simmering on low heat for 10 minutes until sauce thickens and coats the chicken. Serve warm on crisp tostadas with crema and sliced avocado.
10 min timer
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Nutrition Facts
per servingCalories
310
Protein
35g
Carbohydrates
12g
Fat
13g
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
